I have not stopped thinking of these since Joy The Baker posted a recipe few weeks ago. These are a bit different, as I am using the brownie recipe I love from the blog. The swaps here are so simple to make them gluten and dairy-free or not.

You can use coconut oil or Miyokos “butter” with success. Joy did two rounds of brownies in an 8x8 pan. I scaled down to one batch in a 9” pan, cooled, cut it in half, and then made the sandwich and sliced from there. Because if there is one thing I do not need staring me in the face? It is 16 brownie ice cream sams. The parchment paper is important for being able to remove the brownies without them crumbling, so don’t skip that.

We’re including the recipe for the brownies here and suggesting store-bought ice cream. If you’re fancy, make your ice cream too!